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Avocado-Tuna Salad with Beet Noodles

Prep Time 15 mins
Total Time 15 mins


  • For the salad:
  • 1 package GreenGiant Beet Spirals
  • 1.5 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • freshly ground salt
  • freshly cracked pepper
  • 3 packed cups spring mix or other greens
  • For the tuna salad:
  • 1 medium ripe avocado peeled, pitted, and lightly mashed
  • 1 5 oz can chunk lite tuna in water
  • 1.5 teaspoons Dijon mustard
  • 1 celery stalk diced
  • 1/4 cup diced red onion
  • salt and pepper


  • Fill a medium pot with hot water and a pinch of salt and bring to a boil over high heat. Once boiling, open the package of Beet Spirals and add to the boiling water. Cook until no longer frozen, about 3 minutes. Drain the noodles into a colander and pat dry. Set in the refrigerator to chill, about 2 hours.
  • In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper. Set aside.
  • Combine all of the ingredients for the tuna salad in a medium bowl, season with salt and pepper, and mix well. Set aside.
  • Divide the Beet Spirals and spring mix onto two bowls. Drizzle with dressing. Top with the avocado-tuna salad mixture. Garnish with fresh cracked pepper. Serve.